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Sunday, March 8, 2015

Praline French Toast

We love a great brunch recipe that we can enjoy on the weekend when we are having a lazy Saturday morning. Praline French Toast can be made the night before and baked the next morning to have a very special treat right out of the oven. The toast has a very crispy crust covered in praline and pecans, it's like pie for breakfast. We will be making this recipe over and over.

Praline French Toast

Praline French Toast

Praline French Toast

Miz Helen's Kitchen

Serves 4

Ingredients

1 sour dough baguette, sliced in 2 inch slices

4 eggs, beaten

2 cups half and half

1 teaspoon vanilla extract

2 teaspoons sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch salt

1 teaspoon butter

Topping (I used the full topping recipe)

3/4 cup butter

1 cup brown sugar

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup chopped pecans

Directions

With the 1 teaspoon butter butter a 8X8 baking dish.

Lay the bread down in the pan so the slices are overlapping.

In a medium bowl, whisk together the eggs, half and half, vanilla, sugar, cinnamon nutmeg, and salt.

Pour the mixture over the bread in the pan. Cover the pan with plastic wrap and place in the refrigerator overnight.

Next Morning:

Make the Praline Topping

In a medium sauce pan on medium heat, melt the butter.

Stir in the brown sugar, corn syrup, cinnamon and nutmeg.

Continue to stir until the mixture is smooth.

Remove the topping from the heat.

Bake The Toast

Remove the baking dish with the bread from the refrigerator and remove the plastic wrap.

Sprinkle 1/2 of the pecans on top of the bread.

Pour the topping mixture over the bread and pecans.

Sprinkle the remainder of the pecans on top.

Bake at 350 degrees for 35 to 40 minutes, until browned on top and the center is done.

OMG amazing SRC pick - while it might throw me into a diabetic coma, it looks like it would be worth it - lol. No seriously, I think I'll have to make a mini version of this for the hubby for breakast soon. All thats missing is some whipping cream!!

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

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